SUBMITTED BY ELAINE MAGLIARO
ALMOND CAKE WITH RASPBERRY SAUCE
For the Cake
- One stick of unsalted butter, at room temperature
- 7-ounce package of almond paste (sold in cellophane tubes)—broken into small pieces
- 1/2 cup of sugar
- 3 extra-large eggs
- 4 tablespoons of flour
- 1/3 teaspoon baking powder
- 1 tablespoon Kirsch
- 1/4 teaspoon almond extract
Preheat oven to 350 degrees. Butter an 8-inch round cake pan and line the bottom with wax paper. Cream the butter. Gradually beat in the sugar. Then gradually beat in the almond paste. Whisk in the eggs, one by one. Gently fold in the flour, followed by the remaining ingredients. Spoon the batter into the cake pan. (Mound the batter slightly toward the edges, as the cake will rise more in the center than the sides.) Bake the almond cake for 45 minutes to one hour—or until an inserted skewer comes out clean. Let the cake cool on a cake rack for 5 minutes, then invert it onto the cake rack and remove from pan.
For the Sauce
- 8 ounces of fresh raspberries, or a package frozen raspberries (preferably Wyman’s), defrosted
- 1/4 cup confectioner’s sugar—or to taste
- juice of 1/2 lemon—or to taste
Puree the raspberries by pressing through a fine sieve or strainer. Add sugar and lemon juice and whisk to blend and remove any lumps of sugar.
Frosting Suggestion: Frost the cake with lightly sweetened whipped cream. Then pipe little rosettes of whipped cream on top. Decorate with fresh raspberries and mint leaves.
Serving Suggestion: Pour a small pool of raspberry sauce on a dessert plate. Turn plate to spread sauce in a circle. Serve a slice of cake on top of the raspberry sauce.